I recently converted my garage fridge to a kegerator, yes! But the garage fridge was what I used previously for controlling my fermentation temps.
So here's my dilemma. I've got 2 or 3 kegs that I want to cool down to an acceptable drinking range (40-45) or possibly lower, but there is still a carboy in there which was brewed September 4, (2 weeks ago).
Will I be better off keeping that carboy in the fridge with the rest of the beer at serving temperature, or should I take it out and let it sit in the house, which is kept in the mid to upper 70's? Keep in mind it is no longer actively fermenting.
If the suggestion is to leave it in the fridge, can anyone suggest a temperature that will be good for both the fermenting/conditioning beer, and the beer that I want to drink?